Sourdough Garlic Knots
Soft and buttery sourdough garlic knots brushed with warm garlic butter and parsley. An easy homemade bread recipe perfect for dinner or snacking.
These sourdough garlic knots are soft, buttery, and brushed with warm garlic butter straight from the oven. They’re fluffy in the center, lightly golden on the outside, and packed with flavor in every bite.
They feel a little like restaurant-style garlic buts, but bette! The sourdough adds a nice subtle depth of flavor, while the enriched dough keeps everything soft and tender. And once they’re brushed with melted garlic butter and parsley? Irresistible!
Why you’ll love this recipe
- Soft, buttery, and full of flavor: Tender sourdough knots bushed with warm garlic butter
- A fun shaping recipe: Great for practicing dough handling without stress
- Perfect for dinner or snacking: Serve with pasta, soup, pizza night, or just eat them warm from the pan.
If you love these garlic knots, there are plenty of other savory sourdough recipes to try next to pair with your meals. Sourdough breadsticks are another soft, beginner friendly favorite to practice shaping. Soft sourdough dinner rolls are a fantastic addition to any meal. And sourdough focaccia is always a great bread to enjoy!
Making these rolls
Here is brief overview of how to make this recipe so know what to expect. For the full set of written directions and ingredient amounts, please scroll down to the recipe card below.
Step One: Make the dough
In a large bowl, combine the ingredients for the dough and mix until a soft, slightly firm dough forms. This dough should feel smooth and pliable, not wet or sticky.
Cover the bowl and allow the dough to rest for 30 minutes.
Step Two: Stretch and folds
Perform a set of stretch and folds by gently pulling one side of the dough upward and folding it over to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat the process. Repeat this until you have done all four sides.
Cover the bowl and allow the dough to rest for 30 minutes.
Repeat the process twice more, with 30 minute rests in between each set.
Step Three: Bulk fermentation
Cover the dough and let it rise at room temperature until the dough has increased in volume by about 50-75%.
Step Four: Shape the knots
Turn the dough out into a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope about 6-8 inches long. Tie each rope into a loose knot and tuck the ends underneath. Don’t tie them too tightly, you want them to have room to puff up as they rise.
Step Five: Final Rise
Place the knots onto a parchment-lined baking sheet. Cover and let rise until noticeably puffy, about 2-3 hours, depending on the temperature of your kitchen.
Step Six: Bake
Preheat the oven to 375 F.
Brush the knots with egg wash and bake until golden brown.
While the knots cool slightly, melt the butter and stir in the garlic. let the garlic sit in the warm butter for a minute or two to soften, and then brush the warm knots gener souly with the garlic butter and finish with the parsley.
Baker’s Schedule
This timeline is designed for a same day bake, but you can also refrigerate the shaped knots overnight if needed.
- Mixing the dough – 15 minutes
- Resting the dough – 30 minutes
- Stretch and folds – 1.5 hours (3 sets spaced 30 minutes apart)
- Bulk Fermentation – 3 to 5 hours, depending on room temperature
- Shaping – 15-20 minutes
- Final Rise – 2 to 3 hours
- Preheating the oven – 20 minutes
- Baking – 18 to 22 minutes
- Cooling slightly and brushing with garlic butter – 10 minutes
Remember to watch the dough and not the click, timing can vary depending on the temperature and humidity of your kitchen. Please use the following times as guides only.
Tips for the best garlic knots
- If the dough feels difficult to handle, lightly wet your hands instead of adding extra flour.
- Bush the garlic butter on while the knots are still warm so it soaks into the bread.
- If the knots seem dense, they likely needed more proofing time.
Storage and Reheating
Store leftover knots covered at room temperature for up to 2 days, or refrigerate up to 5 days.
To reheat, place in a 300 degree oven for 8-10 minutes. A little extra butter brushed on before reheating makes them taste freshly baked again.
Sourdough is better when shared
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Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Garlic Knots
Ingredients
Method
- Add the flour, milk, starter, sugar, butter, and salt into the bowl.
- Mix all of them together until it comes together into a dough. It’s not going to be super soft and loose. It’s more like a soft but slightly thick, pliable dough, and that’s exactly what you want.
- Cover the bowl and let it sit for 30 minutes. This helps the dough relax and makes everything easier going forward.
- Perform your stretch and folds after the rest period. Gently pull one side of the dough upward, fold it over itself, and rotate the bowl. Complete this cycle three times, allowing 30 minutes between each set. This process effectively builds your doughs strength.
- Cover the bowl and allow the dough to rise at room temperature between 50-70% (NOT doubled). This could take between 3-5 hours depending on the temperature of your house.
- Turn the dough out onto a lightly floured surface and divide it into 12 pieces, roughly 80g each.
- Roll each piece into a rope about 6-8 inches long.
- Tie it like a knot and tuck the ends underneath. Don’t tie them too tight because they need room to rise and puff up.
- Place them on a parchment-lined baking sheet.
- Cover and let them rise until they look puffy and slightly larger. This usually takes 2-3 hours at room temperature, depending on how warm your kitchen is.
- Preheat your oven to 375°F.
- Brush the knots with the egg wash and bake them for 18-22 minutes, until they turn golden brown on top and on the bottom.
- Let the knots cool for 5 minutes. Meanwhile, melt the butter, stir in the garlic, and let it sit in the warm butter for a minute or two.
- Brush the garlic butter generously over the warm knots, then finish with a sprinkle of parsley.
